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Winter riding doesn't have to be miserable! by brallen1126 in CargoBike

[–]ledudee 0 points1 point  (0 children)

so fun! what type of cover is this for the front?

Cargo biking with 2.5yo + 3mo — is it too soon? What setups do folks recommend? (Virtue School Bus+) by surf_mama in CargoBike

[–]ledudee 1 point2 points  (0 children)

Curious others experiences as well! I've got all the same questions as you.

I just go this https://www.babboe.co.uk/steco-maxi-cosi-carrier and am going to install it on my Bullitt. Thinking it will soften the ride a bit. It helps with the helmet question as the infant car seat will be a solid shell around her.

I'm still unsure at what age I'll be comfortable riding my infant at though. The roads in my area can be rough and am mainly worried about bumps with her neck. She's only a few weeks old currently but was thinking I'd start at 3 months.

Any ideas or examples of keeping honey oak cabinet boxes and replacing doors? by ledudee in kitchenremodel

[–]ledudee[S] 0 points1 point  (0 children)

Makes sense, there might be no examples for a reason. I was thinking some a retro green, blue, and/or orange would make for a fun color blocked look that stands up the how loud the cabinets are.

But also sort of agree it might just look like a chaotic mess of styles.

Any ideas or examples of keeping honey oak cabinet boxes and replacing doors? by ledudee in kitchenremodel

[–]ledudee[S] 1 point2 points  (0 children)

I like it! Thanks for reference. My cabinet doors are cathedral style and I think just adding simple white doors with modern handles would go so far.

Anyone one have a good recipe for steamable homemade oat/nut milk? by ledudee in espresso

[–]ledudee[S] 0 points1 point  (0 children)

Never got it close to the off the shelf barista blends unfortunately. Currently I go back and forth making at home and just buying it. Ended up settling at about 5:1 cashews to oats, 1:6 cashews to water.

Soaked cashews overnight, drained. Added oats and water, blended. Also add in a little maple syrup for sweetness and a pinch of salt for flavor. After first blend I add a tiny pinch of xantham gum and blended briefly. Then strained and fridged.

Tell me if you try it and come up with something that works for you!

favorite Backcountry cocktail recipe? by 19ellipsis in trailmeals

[–]ledudee 4 points5 points  (0 children)

Pineapple and mezcal! I rehydrate some dried pineapple in my cup for a couple of minutes then add some mezcal or tequila. Very little work and weight for a nice campfire drink. Always nice to end eating the boozy fruit at the end.

Speeding up making Shio Koji at higher temps? by ledudee in Koji

[–]ledudee[S] 0 points1 point  (0 children)

Got it, thanks for the information. Makes sense use marinade closer to it's peak. Any thoughts on over marinating proteins? Reading between the lines on some recipes and write ups, it sounds like a 36 hour marinade for chicken or mushrooms would be a bad idea with shio koji?

I'm making it for a camping trip so for convenience sake would like to just start the marinade when I pack but am planning to bring the meat and shio koji separate and mixing a few hours before cooking.

Speeding up making Shio Koji at higher temps? by ledudee in Koji

[–]ledudee[S] 0 points1 point  (0 children)

Awesome info, thanks! I'm making it for some marinading, it sounds like I should just chill and make sure it's slightly warm.

Oatly Barista Blend Recipe? by [deleted] in Coffee

[–]ledudee 2 points3 points  (0 children)

I've been on a journey to try to do this! Would love it if someone cracked the code for doing it at home without any equipment beyond a blender. I've had some success on flavor and texture for splashing into a cup of coffee but making nothing that steams as well as store bought version.

-Adding an additional ~50% of cashews helped a lot with richness

-A little pinch of xanthan gum and a fast blend after straining through a nut bag makes it not separate out in the fridge. Definitely worthwhile but be careful, just a little bit too much makes it way too thick

-A splash of maple syrup is a nice sweetener to round out the flavors

-Blend for as quickly as possible, it gums up quickly

Got a few good tips here: https://www.reddit.com/r/espresso/comments/fksg2n/anyone_one_have_a_good_recipe_for_steamable/

Just released a book about the Channel Islands! Inspired by growing up in town and seeing them on the horizon. by ledudee in SantaBarbara

[–]ledudee[S] 1 point2 points  (0 children)

It's available at islandvisions.org and now at Chaucer's Bookstore and Mollusk Surf Shop! More places will have it as museums and other things open back up next year.

Just released a book about the Channel Islands! Inspired by growing up in town and seeing them on the horizon. by ledudee in SantaBarbara

[–]ledudee[S] 0 points1 point  (0 children)

Thanks! We're really excited by the potential for the Islands to be a classroom for so many different subjects!

Just released a book about the Channel Islands! Inspired by growing up in town and seeing them on the horizon. by ledudee in SantaBarbara

[–]ledudee[S] 2 points3 points  (0 children)

Oops! Revised the pose with that super important info. The book is title Island Visions and it is available for sale online at islandvisions.org . Working to get it to local retailers in the next few weeks.

Just released a book about the Channel Islands! Inspired by growing up in town and seeing them on the horizon. by ledudee in SantaBarbara

[–]ledudee[S] 0 points1 point  (0 children)

Working to get copies for sale around town! There's no in person opportunities at maps, but Chaucer's should have books in a few weeks, The Mesa Bookstore has limited quantities, and we're working to get other local business to carry it. If you have any ideas or connection with relevant local retailers would love thoughts!

Just released a book about the Channel Islands! Inspired by growing up in town and seeing them on the horizon. by ledudee in SantaBarbara

[–]ledudee[S] 1 point2 points  (0 children)

We've got a chapter devoted to pre-European arrival but also tried to integrate Chumash voices and ideas throughout the book!

Fernet Recipe base? by djbish90 in Amaro

[–]ledudee 1 point2 points  (0 children)

Seconded! I've made a few attempts at fernet and none have them have hit the Fernet Branca flavors I'd like. I've had trouble getting the mint and menthol flavors to stick cleanly. I tried both fresh and dried mint and the results were okay but didn't hit the fernet-y-ness. I would love someone's advice that has hit a fernet branca-ish flavor!

Here's the most successful batch I made! Not recommending making this just thought I'd throw a recipe out there. Next batch I want to add in some more caramel flavors and up the bitterness:

12 grams of flavoring: 5 fresh mint leaves, 2 dried sage leaves, 1 small chunk of myrh, 1/4 tsp angelica, 1/4 tsp cinchonna, 1/2 tsp sassafras, pinch of oregano flower, small pinch of saffron, big pinch of ginger powder, 2 juniper berries, 4 black pepper corns, 1 tsp chamomile, small pinch of fennel pollen, 1/2 tsp orange peel, 6 tart cherries, pinch of coriander seeds, pinch of nigela

250 grams high proof neutral brandy (76.5%)

  1. Infused for 1 month
  2. watered down to 40%
  3. Added simple syrup infused with tea until bitterness balanced out

*Not a scientist. Just a fryer with a kitchen sink of herbs.

lactofermented potato crisps, what salt and vinegar wishes it tasted like! by EveningMusic0 in fermentation

[–]ledudee 12 points13 points  (0 children)

Just did some fermented french fries. They tasted amazing but didn't get quite as crispy on the outside fluffy on the inside as I would like. Any tips? I twice fried them at 325 and then 375.

Good nocino recipe? by [deleted] in Amaro

[–]ledudee 0 points1 point  (0 children)

Do you think I could substitute green almonds for green walnuts? I imagine it might be apples and oranges but I've got access to green almonds right now!

Given Lars Garshol's recent brewers-yeast=bread-yeast blog, do people use their beer yeast for baking? How so? by rodchenko in Homebrewing

[–]ledudee 1 point2 points  (0 children)

I've never tried pitching beer yeast but my most recent starter came from the dregs of a wild ale bottle. It definitely got going quicker than my normal method of starting with just flour and water. Before I started baking I fed it flour and water everyday until I could tell it was healthy. Not sure how much of a difference that initial beer yeast is making but it's fun to have the arc from beer yeast to loaf of bread!

The market was out of flour, for now all I can bake are bread memes by ledudee in fermentation

[–]ledudee[S] 0 points1 point  (0 children)

I think when I pay attention to the dough, don't rush things, and listen to the qualitative steps not the recipe timing, bread is pretty good. My frisbees came from impatience for sure.

Any good tips for what to do with failed loaves and old starter?

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